The Pulcinella box has meats and typical cheeses of excellent quality.

The Salame Napoli a taglio is produced with the best meat of the national heavy pork (dryer, sash and bacon).

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.

A simple and natural recipe, composed of only Italian and cheek meats (the most noble and fragrant fat of the pig for the preparation of the “lardini”), salt, natural aromas and honey.

Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.

Pull pork, also shortened pulled, is an American dish native to North Carolina.

Cotechino is a type of sausage consumed cooked and diffused in all regions of northern Italy.

Sweet neckline is a piece of seasoned pork.

It is simply the best bresaola in Valtellina, marked by the IGP brand.

The Sgambato is certainly one of the most tasty raw hams in the panorama of the world sausages.

The Neapolitan Sausage is an aromatized and seasoned product typical of Campania, kept from first choice meats such as ham, shoulder and pork bacon.

Speaking of bacon, you immediately think of the roasted bacon with cotenna, characteristic cylindrical shape and the round slice that melts in your mouth.

The Piacentina DOP Cup is irregular. The product is perfumed, the aroma is sweet and characteristic.

Its characteristic spicy taste comes from the processing of fresh pork bacon with the addition of chili.